Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with aluminum foil and spray lightly with non-stick cooking spray.

Crust:

Combine 1 cup of the crushed cannoli shells, cocoa powder, sugar, and melted butter. Spread evenly in the bottom of the prepared pan and set aside.

Filling:

Using an electric hand mixer or a stand mixer beat cream cheese, sugar, heavy cream in a large bowl until well mixed.

Add eggs, orange zest, vanilla extract and ricotta, and beat again until well mixed, approximately 2 minutes. Fold in mini chocolate chips.

Pour batter into prepared pan and spread evenly over crust.

Bake for 1 hour and 10 minutes or until filling is set and the top is golden brown.

Cool to room temperature and refrigerate to chill at least 2 hours before serving.

Before serving, remove sideds of pan and peel aluminum foil from the bottom. Garnish with the remaining 1/4 cup of crushed cannoli shells, and additional mini chocolate chips and powdered sugar if desired.